This antipasto pasta salad is a delicious combination of pasta, meat, and cheese with a homemade dressing. It serves a crowd and is great for a picnic.
Ingreadient
Antipasto Salad:
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1 pound seashell pasta
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½ pound Asiago cheese, diced
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¼ pound Genoa salami, chopped
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¼ pound pepperoni sausage, chopped
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3 medium tomatoes, chopped
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1 medium red bell pepper, diced
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1 medium green bell pepper, chopped
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1 (6 ounce) can black olives, drained and chopped
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1 (.7 ounce) package dry Italian-style salad dressing mix
Dressing:
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¾ cup extra virgin olive oil
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¼ cup balsamic vinegar
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2 tablespoons dried oregano
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1 tablespoon dried parsley
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1 tablespoon grated Parmesan cheese
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salt and ground black pepper to taste
Direction
- Make the salad: Bring a large pot of salted water to a boil. Add shell pasta and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain, run under cold water to cool pasta, and drain again.
- Transfer drained pasta to a large bowl. Add Asiago, salami, pepperoni, tomatoes, bell peppers, and olives. Sprinkle dry dressing mix over top and stir until ingredients are thoroughly mixed. Cover and refrigerate for at least 1 hour.
- Make the dressing: Whisk oil, vinegar, oregano, parsley, Parmesan, salt, and pepper together in a small bowl. Cover and set aside until ready to serve.
- When ready to serve, pour dressing over chilled salad and mix until well combined.
